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Our cozy Wisconsin take on a beloved classic

We’re all about celebrating homegrown flavors around here—hunting deer at leaf‑crunching fall twilight, foraging wild morels in spring with your little one’s curious eyes, then preserving that bounty to nourish your family all year long. That’s why this Venison + Morel Stroganoff is such a special dish in our home: it captures every season and memory in one creamy, comforting plate.

My husband forages for morels in the spring (quite often with my oldest). After they forage through the woods, we dry them in our dehydrator and store them in mason jars so we can use them anytime throughout the year.

If we’re lucky enough to get a deer in the fall (hunting for us is for food, as well as time for my husband (and now my oldest daughter), to enjoy the outdoors, we don’t hunt animals for the sake of a trophy buck), we cut and freeze it just like the beef, and pork we get from our local butcher.

CHEERS 🥂 JENN

WHY VENISON + MORELS

Venison comes to us straight from crisp fall mornings, wild‑harvested and home‑cut. Morels are a spring delight, foraged, dried and jarred for future feasts. When combined, they bring together the best of Wisconsin’s seasons, all simmered into a rich sauce that fills your kitchen with warmth.

A morel my husband found still in the grass

Disclaimer: Never eat wild mushrooms unless they’ve been positively identified—morels are delightful, but look‑alikes can be dangerous. If you’re unsure, pick up fresh or dried morels from a trustworthy grocery or farmers’ market.

RECIPE DETAILS

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About the Ingredients

Venison brings an earthiness that feels right at home in this dish. We use shoulder or leg cuts from our fall harvest, slow-cooked until tender enough to shred. If you don’t have venison on hand, a well-marbled beef roast makes a great stand-in.

Morel Mushrooms are nutty, meaty, and almost floral when cooked. We forage and dry them ourselves, but store-bought dried morels or fresh morels (when in season) are just as lovely. Rehydrate dried morels in warm water or broth before using. Optionally, you can also use button or baby bella mushrooms.

Unsalted Butter forms the backbone of the sauce, adding richness and helping sauté the aromatics. Unsalted gives you more control over seasoning as you build the flavor.

Onion, golden and sautéed, gives the stroganoff a gentle sweetness and a familiar depth. Yellow or white onions work best.

Garlic rounds out the dish with a quiet punch. If you love garlic, feel free to add an extra clove.

All-Purpose Flour added to the unsalted butter creates a classic roux. It thickens the sauce and gives it that cozy, creamy texture we love.

Beef Bone Broth adds both body and soul. We use homemade beef bone broth when we can—store-bought is just fine, too. The key is a rich base that simmers beautifully with the venison and mushrooms.

Sour Cream adds that signature stroganoff creaminess and just the right amount of brightness to balance the richness.

Half and Half is rich without being overly heavy, and keeps the sauce smooth and pourable.

Worcestershire Sauce brings in umami depth and a little background sharpness that lifts the whole dish.

Kosher Salt + Freshly Ground Black Pepper tie everything together. Salt brings out the flavors, and fresh-cracked pepper adds a subtle warmth. Season as you go and taste often.

Broad Egg Noodles (catch every bit of the creamy sauce. You can substitute with any pasta you have on hand, but we love the rustic feel of egg noodles with this dish.

SUBSTITUTION IDEAS

Here are a couple of simple switches you can make.

If you don’t have venison, use a beef chuck roast
If you don’t have Morels, you can use Button or Baby Portabellas
If you don’t have egg noodles, any pasta works, I use spaghetti or linguine often in my venison morel (and other) stroganoff recipes.

STEP-BY-STEP: HOW WE MAKE IT

1. Slow-cook the Venison

Preheat the oven to 250 °F.
Season the meat with salt and pepper.
Sear it until golden on all sides.
Pour in a cup of broth, cover, and bake 4–5 hours (or use a slow cooker).
It should shred effortlessly—set aside the tender venison and its flavorful juices.

2. Build the Sauce

In a heavy pot, melt 4 Tbsp butter over medium and sauté a chopped onion until soft.
Add garlic, morels, and a splash of Worcestershire—let the mushrooms soak in that savory warmth.
Stir in 4–5 Tbsp flour to form a roux.
Gradually whisk in 3 cups of broth until thickened.
Stir in half‑and‑half until silky.
Season with salt, pepper, and extra Worcestershire to taste.
Off‑heat, swirl in sour cream for a luscious finish.

3. Bring It Together

Fold the shredded venison and its juices into the creamy sauce. Spoon it over cooked pasta, and let everyone dig into this story‑filled plate.

STORAGE DETAILS

Store leftovers (without noodles) in the freezer—when you’re ready, thaw, reheat over medium heat, and stir in a splash of milk. Cook fresh noodles and toss—dinner is delightfully easy.

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COOKING WITH KIDS

DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.

These cupcakes are a perfect family project. My own kids love:

Measuring Ingredients – Let the kids prep as much as possible and have them measure each ingredient so it’s ready to add.
Mushroom Prep – If you’re using dried morels, let your child help rehydrate them in warm water and gently squeeze them dry (like a sponge bath for mushrooms!). If using fresh, let them help brush off the dirt with a soft pastry brush.
Noodle Duty – Let them choose and help pour in the noodles, stir them while cooking (with your guidance), and give them a taste test to check for doneness.
Mixing the Sauce – Once the roux is made and broth is added, older kids can help stir in the half-and-half and watch the sauce thicken—like kitchen magic.
Tear & Toss – When the meat is cooked and cooled slightly, let little hands help shred it (food-safe gloves help with mess). They’ll feel proud adding it into the creamy sauce themselves.
Seasoning Helpers – Let them be in charge of the “pinch of salt” or “twist of pepper” moment. It teaches them to taste, adjust, and appreciate flavor.

a Christmas Plate of pasta with venison and morel mushrooms and a mushroom gravy

This isn’t just stroganoff—it’s a bit of our family’s rhythm: chase the seasons, preserve the bounty, gather around the table. Whether it’s a chilly evening or a weekend of cozy indulgence, this dish is a hug in a bowl.

DID YOU MAKE THIS RECIPE?

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